If you are anything like me, cookie dough rarely makes it to the oven. I always have great intentions of making a batch of cookies, but I end up devouring most of the dough. As much as I love it, I know I risk getting salmonella poisoning every time. I decided to try to make my own eggless, edible cookie dough, so I can enjoy it any time I want. After trying several different recipe variations, I decided to opt out of using butter and make the recipe vegan.
Since I am a self-proclaimed terrible baker, edible cookie dough takes the pressure off of me to keep from burning or undercooking my cookies. I like a lot of chocolate chips, so feel free to adjust the recipe to your liking. The cacao nibs give the dough a little bit of crunch, but you can also replace them with your favorite kind of nuts.
1/4 C melted coconut oil (stir solid oil until it turns to liquid)
1 Tbl vanilla extract
1/4 C maple syrup
3/4 C flour (I use whole wheat flour from Trader Joe’s)
1 1/2 Tbl peanut butter
2 1/2 Tbl almond milk
2 Tbl chocolate chips (I love these Enjoy Life ones, since they are vegan)
1 Tbl cacao nibs
Makes 4 servings
1. In a large bowl, mix all of the wet ingredients together (coconut oil, vanilla, and maple syrup) until well combined 2. Add in the flour, peanut butter and almond milk and mix until smooth 3. Fold in the chocolate chips and cacao nibs 4. Refrigerate to thicken, or eat right away
Now you can have edible cookie dough, any time you want. Try warming it up in the microwave for 15 seconds before eating. I lack self-control, so I recommend separating the dough in to 4 different containers to prevent you from eating it all in one sitting. No judgement if you, though. It happens.
Do you love cookie dough? When will you make this? Leave me a comment below.